Cajun Roasted Turkey Breast

A Few Words…

What’s For Supper?
Every night, while we’re eating dinner, I pipe up and ask “so what’s for supper tomorrow?” Everyone always laughs at me, but I think they’ve come to realize that I need to have a plan.

Planning Ahead is Key
Once when I was grocery shopping I spotted turkey pieces that were individually wrapped. How easy would this be to make?? I used a Cajun blend of spices, a throwaway aluminum pan and the turkey was roasted in an hour and a half! Not only that, I made more rice than needed so it could be used for another meal. This was so delicious!

Note to self-add turkey pieces to the grocery list so that we could keep it in the freezer.

Nothing like planning ahead!

Cajun Roasted Turkey Breast

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serves 3-4


  • 2 large carrots, peeled and cut into chunks
  • 3 celery ribs, cleaned and cut into bite sized pieces
  • 1 red onion, sliced
  • 1/4-1/2 cup of water
  • 1 tbs. of Cajun spice blend
  • 1 turkey breast, about 3 pounds, skin on

Heat the oven to 375°F. Put the cut vegetables into a medium size roasting pan. I use a throwaway/ recyclable Alcan cooking pan (size: 12 3/4” x 10 3/8” x 2 1/2”). Add about 1/4 to a 1/2 cup of water, just so the water covers the bottom of the pan, but doesn't cover the vegetables.

Pat dry the turkey breast and place it on top of the vegetables, skin side up. Rub the Cajun spices all over the top and sides of the turkey breast.

Pierce the top of the turkey with a fork and baste occasionally with the pan juices. Roast for 1 to 1 1/2 hours; check for doneness by cutting the thickest part of the meat. When ready, let rest on the counter for about 10 minutes before slicing.